Flax (also known as common flax or linseed ) (binomial name: Linum usitatissimum ) is a member of the genus Linum in the family Linaceae. It is native to the region extending from the eastern Mediterranean to India and was probably first domesticated in the Fertile Crescent. This is called as Agasi/Akshi in Kannada, Jawas/Javas (जवस) or Alashi (अळशी) in Marathi. Flax was extensively cultivated in ancient Ethiopia and ancient Egypt. In a prehistoric cave in the Republic of Georgia dyed flax fibers have been found that date to 34,000 BC. New Zealand flax is not related to flax, but was named after it as both plants are used to produce fibers.
Flax is an erect annual plant growing to 1.2 m (3 ft 11 in) tall, with slender stems. The leaves are glaucous green, slender lanceolate, 20–40 mm long and 3 mm broad. The flowers are pure pale blue, 15–25 mm diameter, with five petals; they can also be bright red. The fruit is a round, dry capsule 5–9 mm diameter, containing several glossy brown seeds shaped like an apple pip, 4–7 mm long.
In addition to referring to the plant itself, the word "flax" may refer to the unspun fibers of the flax plant.
Uses
Flax is grown both for its seeds and for its fibers. Various parts of the plant have been used to make fabric, dye, paper, medicines, fishing nets, hair gels, and soap. It is also grown as an ornamental plant in gardens.
Flax seed
Flax seeds come in two basic varieties: (1) brown; and (2) yellow or golden. Most types have similar nutritional characteristics and equal amounts of short-chain omega-3 fatty acids. The exception is a type of yellow flax called Linola or solin, which has a completely different oil profile and is very low in omega-3. Although brown flax can be consumed as readily as yellow, and has been for thousands of years, it is better known as an ingredient in paints, fiber and cattle feed. Flax seeds produce a vegetable oil known as flaxseed or linseed oil, which is one of the oldest commercial oils and solvent-processed flax seed oil has been used for centuries as a drying oil in painting and varnishing.
One hundred grams of ground flax seed supplies about 450 kilo-calories, 41 grams of fat, 28 grams of fiber, and 20 grams of protein.
One tablespoon of ground flax seeds and three tablespoons of water may serve as a replacement for one egg in baking by binding the other ingredients together. Ground flax seeds can also be mixed in with oatmeal, yogurt or any other food item where a nutty flavor is appropriate. Flax seed sprouts are edible, with a slightly spicy flavor. Excessive consumption of flax seeds with inadequate water can cause bowel obstruction. Flaxseed is called 'Tisi' in northern India, particularly in the Bihar region. Roasted 'Tisi' is powdered and eaten with boiled rice, a little water, and a little salt since ancient times in the villages. It is aromatic and considered soothing for the stomach, useful as a laxative, and good for health.
Flax seeds are chemically stable while whole, and milled flax seed can be stored at least 4 months at room temperature with minimal or no changes in taste, smell, or chemical markers of rancidity. Ground flaxseed can go rancid at room temperature in as little as one week. Refrigeration and storage in sealed containers will keep ground flax from becoming rancid for a longer period.
Medical effect
Main article: Linseed oilFlax seeds contain high levels of lignans and Omega-3 fatty acids. Lignans may benefit the heart, possess anti-cancer properties and studies performed on mice found reduced growth in specific types of tumors. Flax seed may also lower cholesterol levels, especially in women. Initial studies suggest that flaxseed taken in the diet may benefit individuals with certain types of breast and prostate cancers. A study done at Duke suggests that flaxseed may stunt the growth of prostate tumors . A recent meta-analysis found the evidence on this point to be mixed and inconclusive (Am J Clin Nutr (March 25, 2009). doi:10.3945/ajcn.2009.26736Ev1). Flax may also lessen the severity of diabetes by stabilizing blood-sugar levels. There is some support for the use of flax seed as a laxative due to its dietary fiber content though excessive consumption without liquid can result in intestinal blockage. Consuming large amounts of flax seed can impair the effectiveness of certain oral medications, due to its fiber content. May have adverse effect due to its content of neurotoxic cyanogen glycosides and immuno-suppressive cyclic nonapeptides.
Flax fibers
Flax fibers are amongst the oldest fiber crops in the world. The use of flax for the production of linen goes back at least to ancient Egyptian times. Dyed flax fibers found in a cave in Dzudzuana (prehistoric Georgia) have been dated to 30,000 years ago. Pictures on tombs and temple walls at Thebes depict flowering flax plants. The use of flax fiber in the manufacturing of cloth in northern Europe dates back to Neolithic times. In North America, flax was introduced by the Puritans. Currently most flax produced in the USA and Canada are seed flax types for the production of linseed oil or flax seeds for human nutrition.
Flax fiber is extracted from the bast or skin of the stem of the flax plant. Flax fiber is soft, lustrous and flexible; bundles of fiber have the appearance of blonde hair, hence the description "flaxen". It is stronger than cotton fiber but less elastic. The best grades are used for linen fabrics such as damasks, lace and sheeting. Coarser grades are used for the manufacturing of twine and rope. Flax fiber is also a raw material for the high-quality paper industry for the use of printed banknotes and rolling paper for cigarettes. Flax mills for spinning flaxen yarn were invented by John Kendrew and Thomas Porthouse of Darlington in 1787.
Cultivation
The significant linseed producing countries are Canada (~34%), China (~25.5%) and India (~9%), though there is also production in USA (~8%), Ethiopia (~3.5%) and throughout Europe. In the United States, three states, North Dakota, South Dakota, and Minnesota, raise nearly 100% of this plant.
The soils most suitable for flax, besides the alluvial kind, are deep friable loams, and containing a large proportion of organic matter. Heavy clays are unsuitable, as are soils of a gravelly or dry sandy nature. Farming flax requires few fertilizers or pesticides. Within 8 weeks of sowing, the plant will reach 10–15 cm in height, and will grow several centimeters per day under its optimal growth conditions, reaching 70–80 cm within fifteen days.
Diseases
Main article: List of flax diseasesMaturation
Flax is harvested for fiber production after approximately 100 days, or a month after the plant flowers and two weeks after the seed capsules form. The base of the plant will begin to turn yellow. If the plant is still green the seed will not be useful, and the fiber will be underdeveloped. The fiber degrades once the plant is brown.
Harvesting methods
There are two ways to harvest flax, one involving mechanized equipment (combines), and a second method, more manual and targeted towards maximizing the fiber length.
Method 1
The mature plant is cut with mowing equipment, similar to hay harvesting, and raked into windrows. When dried sufficiently, a combine then harvests the seeds similar to wheat or oat harvesting. The amount of weeds in the straw affects its marketability, and this coupled with market prices determined whether the farmer chose to harvest the flax straw. If the flax was not harvested, it was typically burnt, since the straw stalk is quite tough and decomposes slowly ( i.e. , not in a single season), and still being somewhat in a windrow from the harvesting process, the straw would often clog up tillage and planting equipment. It was common, in the flax growing regions of western Minnesota, to see the harvested flax straw (square) bale stacks start appearing every July, the size of some stacks being estimated at 10-15 yards wides by 50 or more yards long, and as tall as a two-story house.
Method 2
The mature plant is pulled up with the roots (not cut), so as to maximize the fiber length. After this the flax is allowed to dry, the seeds are removed, and is then retted. Dependent upon climatic conditions, characteristics of the sown flax and fields, the flax remains in the ground between two weeks and two months for retting. As a result of alternating rain and the sun, an enzymatic action degrades the pectins which bind fibers to the straw. The farmers turn over the straw during ret
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